Shrimp With Yellow Rice Recipes

SHRIMP FRIED YELLOW RICE

Steps:

• Prepare Yellow Rice Mix as directed on package. Set aside.
• Meanwhile, season shrimp with Creole Seasoning. Set aside. Heat 1 tablespoon of the sesame oil in large skillet on medium-high heat. Add eggs; scramble until set. Remove from skillet. Set aside.
• Heat remaining 1 tablespoon sesame oil in skillet on medium heat. Add green onions, garlic and ginger; cook and stir 2 minutes or until onions soften. Add shrimp and peas; cook and stir 3 to 5 minutes or until shrimp turn pink. Add cooked yellow rice, hoisin sauce and scrambled eggs. Cook and stir 1 to 2 minutes or until well blended.

SHRIMP AND YELLOW RICE

Steps:

• Heat olive oil and sauté the chopped garlic, onion, and green pepper. When half done, add the shrimp. When shrimp turns pink, add the tomatoes, saffron, salt, coloring if using, and water. When mixture starts boiling, add 1 cup rice. Bake in oven at 350℉ (180℃) for 15 minutes. Garnish with peas, pimiento and parsley leaves.

SPANISH SHRIMP AND RICE

Steps:

• Heat the vegetable oil in a large, deep skillet over medium heat. Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes. Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until the rice is tender, 15 to 20 minutes. Remove from the heat and sprinkle in the peas and the remaining 1/2 tablespoon parsley. Cover and let stand 5 minutes. Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.
• Photograph by Christopher Testani

CHORIZO, SHRIMP AND YELLOW RICE

Steps:

• Start your dinner by making the rice; set the cucumbers in a steamer over water flavored with orange zest. Slowly fry the chorizo slices, turning once, in the olive oil until they render their fat. Add the shrimp and saute over high heat for a minute or until just turning opaque. Center rice on a platter, making a well in the center. Spoon the chorizo and shrimp in the middle and wreath it with steamed cucumber slices.

YELLOW RICE WITH VEGETABLES AND SHRIMP

Steps:

• Heat oil in a medium saucepan; add rice and cook for 1 to 2 minutes or until lightly golden, stirring frequently.
• Stir in chicken broth, TABASCO® Pepper Sauce, and turmeric; bring to a boil. Reduce heat to low. Simmer about 15 minutes or until most of the broth is absorbed.
• Stir in peas, green onions, tomato, olives and shrimp; cover and simmer for another 5 minutes or until rice is done.

SCALLOPS & SHRIMP WITH YELLOW RICE

Steps:

• In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add rice and turmeric; stir to coat. Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender., Stir in the remaining ingredients; return to a boil. Reduce heat; cover and simmer for 5 minutes or until shrimp turn pink.

SHRIMP & YELLOW RICE

Steps:

• Preheat oven to 350'.
• In a large saute' pan; heat butter over medium-high heat until melted. Add onions & garlic. Saute 3-5 minutes or until wilted. Add shrimp; cook 7-10 minutes until pink.Add Rotel, cream of mushroom soup, & crab boil. Mixing well. Bring to boil. Lower heat and simmer 7-10 minutes.
• Season with salt & pepper to taste if desired.
• In a large mixing bowl, combine shrimp & sauce with the cooked yellow rice. Mix together well.
• Pour into a greased 9x13 inch casserole dish. Cover with foil. Cook 20 minutes. Uncover; cook 5 more minutes.

SCALLOPS AND SHRIMP WITH YELLOW RICE

Steps:

• In a large skillet, saute onion and garlic in oil until tender.
• Add rice and tumeric.
• Stir to coat.
• Stir in broth and water.
• Bring to a boil.
• Reduce heat, cover and simmer for 15 minutes or until rice is tender.
• Stir in shrimp, scallops, peas, salt and pepper.
• Return to a boil.
• Reduce heat, cover and simmer for 5 minutes or until shrimp is pink.